I learned about traditional Mexican food from a very early age during our frequent visits to Tucson, Arizona where I was born. While I didn’t live there long, my family would go back for spring break to escape the Michigan winters on a regular basis.

Inevitably, every trip to Tucson would include a day trip to Nogales, Mexico close to the Arizona border. When I think back to those visits I can practically smell the fragrant cilantro, bright chilis and warm corn tortillas being freshly pressed before my eyes.

These simple steak tacos are made with leftovers from the Coffee Crusted Flank Steak I made recently but feel free to use whatever meat you have on hand. For added smokiness and flavor, I like to warm my corn tortillas up over an open flame before serving. To serve, top with a big scoop of fresh Pico de Gallo and dinner is done.